Genève’s Kitchen

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Asian Persuasion

April 27th, 2006 · 6 Comments

It won’t take a lot to persuade people to try this tasty refreshing salad. Asian slaw is versatile enough to sit comfortably on a picnic table at a barbeque but not so modest that it can’t also be a sophisticated side dish to accompany an elegant show-stopping dinner. The beauty of this coleslaw is that it is no relation to the mayonnaise-laden coleslaw you may be used to. Instead, it is infused with exotic asian flavors of cilantro, ginger, and sesame oil. It’s healthy, colorful, and festive. This makes a big salad, so it’s a great dish to bring to a pot-luck.

Asian Slaw

4 Cups finely shredded cabbage (I buy the smallest head of purple cabbage and the smallest head of regular green cabbage that I can find and then to get the “shredded” effect that this recipe calls for you just remove the outer most leaves and rinse the cabbage, then cut the entire head in half and finely chop it lengthwise- you’ll end up with long strips of cabbage – I do equal parts of the purple to green – don’t worry about being too precise here)

1 Small sweet red pepper sliced into thin strips lengthwise
2 Medium carrots grated
4 Green onions chopped
1/4 Cup Chopped fresh cilantro
1/4 Cup peanuts

For the dressing:

3 Tablespoons rice vinegar
3 Tablespoons Hoisin sauce
2 Teaspoons Sesame oil
2 Teaspoons minced fresh ginger root – get about a 2 inch nob of ginger from the store (I suggest grating the ginger with a really fine grater or microplane if you’ve got one)
1 Teaspoon soy sauce
1 Teaspoon granulated sugar
1 clove of minced garlic

Mix the dressing and add it to the previously prepared vegetables – you’ll need a large bowl for this! Also, a great way to use up the left-over cabbage is to chop some more the next day and add it to the remaining salad if there is any. This salad is great the next day as the flavors have had a chance to meld together and you’ll find that the extra dressing will have drawn out some of the moisture in the veggies. Adding more cabbage will freshen up the salad and you won’t even need to add more dressing!

Tags: Party Food · Salads · Sides

6 responses so far ↓

  • Sherri // Apr 28, 2006 at 8:04 am

    WOW ! Asian Persuasion is my favorite recipe so far.
    I am definitely going to try this !
    Your food photography is beautiful !

  • Anonymous // Apr 30, 2006 at 6:59 am

    Geneve – this looks delish. Can’t wait to try it!

    -ayesh

  • Chelsie Cobb // May 15, 2006 at 3:21 pm

    Geneve, your blog is awesome! I look forward to checking it out to see what types of new creations you have come up with and how wonderfully you have been able to capture the colors and textures in your photographs. I am going to make this Asian Persuasion this week and add some shredded chicken for some protein. Keep up the good work!

  • AdamD // Jun 6, 2006 at 7:35 pm

    Wow. This was delicious. I made it a few nights ago and we still have tons of it. My girlfriend calls it the never-ending cabbage salad. (We tried the next-day remaining cabbage addition, too).

  • Geneve // Jun 6, 2006 at 10:19 pm

    Adam, so glad that you enjoyed this. Since it makes a lot I love to bring this to potlucks or make it when we have a bunch of people over.

  • Kara // Aug 8, 2006 at 11:35 am

    I made this salad for a bbq on Sunday and got rave reviews. I love that the dressing only has 2 t of oil – it’s delicious! I did add mint and Thai basil to the salad along with the cilantro. I love reading your blog – keep it up!